A 15-year veteran of the restaurant and catering world, Rosie Gyulasaryan has had the unique privilege of learning from the top talented chefs in catering there is.
Her cooking influence came from her mother, who prepared Armenian dinners for her family in the San Fernando Valley, where they moved when Rosie was just three years old. From the age of eight, Rosie would wake up early and prepare breakfast for her siblings and parents. It was there that she developed her ability to cook for large groups, a skill that she has since perfected.
Her mentor was Matt Bencivenga, who guided her for her first six years after graduating Le Cordon Bleu in 2003. Under his care at Wolfgang Puck catering, she developed her unique fusion of Asian and Californian cuisine on a large scale, cooking at the Oscars and other large-scale events in Los Angeles. But it wasn’t an easy journey. She recalls Matt catching her slicing lemons poorly with a dull knife during her second month on the job. Her knife skills were so new that he made her slice more until she got it right. She didn’t get it on the first case. After the second he let her put down the knife. To this day, Rosie can’t see a lemon without being reminded to sharpen her knife. When Matt passed away from pancreatic cancer in January of this year, those at his funeral received a reminder with the letters WWMD, representing a saying those close to Matt would ask them: “What would Matt do?” This thought guides her today in the kitchen, and in her life.
Her next step was working with Wolfgang’s Rival, Joachim Splichal. She has worked with him for eight years across three restaurants. Joachim taught her not only how to be a successful chef, but a successful businesswoman. He was meticulous, made sure that nothing was wasted and that no cost went overlooked. These attributes became a huge part of Rosie’s approach as her career progressed from Sous Chef at the Patina Music Center to Chef de Cuisine at Hollywood Bowl, before ending at Patina Catering where she worked with Joachim side-by-side as Executive Chef. She is now the Executive Chef of the Calamigos Ranch in Malibu.
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